MATRICULATION DINNER

Carpaccio of heritage tomatoes with pink stem radish
Rosary goats cheese terrine, parmesan and Rosemary shortbread
Roquette puree and harissa mayonnaise
*
Pan-fried fillet of dry-aged beef
Brioche of chicken liver parfait and pink peppercorn
Bacon bubble and squeak
Sweet cider and tarragon jus (A)

Vegetarian:
Tarte tatin with spinach, caramelised shallot,
wild mushroom and a poached hens egg
Bubble and squeak
Garlic and sorrel sauce

Macedoine of root vegetables
Fine green beans
*
Orange and amaretti biscuit cheesecake
Blood orange sauce, citrus gelee, lime sherbert
*
Coffee and mints

Poached pear and Capricorn goats cheese salad
with rocket, basil, cherry tomatoes
and cranberry syrup
*
Hoisin duck, spring onion and bacon strudel

(Vegetarian option pre ordered only)
Pesto, quorn and courgette strudel

Sweet potato and tarragon purée
Stir fried oriental vegetables
Plum sauce
*
Hazelnut and Bailey's banoffi pie
with nut brittle (A) (N)
*
Coffee

High Table
Friday 10th October 2014

Smoked salmon, leek and turbot mousse
Tiger prawn, Roquette and avocado puree
Horseradish creme fraiche
Red mustard frills

(Vegetarian option pre ordered only)
Grilled zucchini with ricotta cheese, smoked tomato,
roquette and avocado puree
Horseradish creme fraiche
Red mustard frills
*
Gressingham duck breast
Confit leg crepe, brussel sprout stir fry
and crisp pancetta
Vintage cider, honey and sage sauce (A)

(Vegetarian option pre ordered only)
Pesto, quorn and Mediterranean vegetable crepe
with a brussel sprout stir fry and crisp aubergine (N)
Sauce arrabbiata

Sweet potato and tarragon puree
Bouquetiere of fresh seasonal vegetables
*
Continental cheeseboard
Seedless grapes, celery and dates
*
Hazelnut and Baileys banoffi pie
Rich chocolate sauce and toffee fudge (A) (N)
*
Coffee